)

Cream the butter, add the sugar, and beat the yolks of the eggs and add them. Add the milk alternately with the flour, which has been mixed and sifted with the baking powder and soda. Melt the chocolate in a saucepan and add. Beat the whites of the eggs until stiff and fold them into the mixture. Flavor with the vanilla. Bake in a pan that will leave a space in the center. It will require about 45 minutes to 1 hour for the baking. Remove from the pan, fill the center with whipped cream, and serve with chocolate sauce.

58. BOSTON CREAM PIE.--Boston cream pie is a dessert that can be made up with some of the recipes already given. It is a favorite dessert with many people and is very high in food value.

To make Boston cream pie, first bake two layers, each about 1 inch thick, in round pans, using the plain-cake or cottage-pudding recipe. Then, between these layers, put a filling about 1/2 inch thick. This filling should preferably be the one used for cream puffs, although any similar filling stiff enough to stand up well may be used instead. Cover the top layer with 1/2 to 1 inch of slightly sweetened and flavored whipped cream. The cake should not be put together until both the layers and the filling have cooled.

EXAMINATION QUESTIONS

(1) In what general way does the thickness of the dough mixture for large cakes differ from that for small cakes other than cup cakes?

(2) (a) In baking small cakes, how does the oven temperature required compare with that required for large cakes? (b) How does the length of time required for baking large and small cakes differ?

(3) If the time for baking small cakes is divided into halves, what should occur in the second half?

(4) Where should the pans for the baking of small cakes be placed in the oven?